1,721,013 research outputs found
Electrical impedance to easily discover undeclared freeze-thaw cycles in slaughtered bovine meat
Full text linkA portable electrical impedance spectroscopy device was developed to monitor the bioimpedance resistive component of bovine meat by injecting a sinusoidal current of 1 mA at 65 kHz. Both right and left longissimus dorsi muscles were trimmed from 4 slaughtered cows. The left muscle portions were frozen to -18 °C for 7 days while the right ones were meantime maintained at 5 °C. Mean value of impedance per length (Ω/cm) of frozen and thawed left samples was 31% lower than that of right non-frozen one (P = 0.0001). It was concluded that the device is reliable for monitoring the maturation of beef meat in situ with the possibility of revealing undeclared freeze-thaw cycles.Fil: Dell'osa, Antonio Héctor. Universidad Nacional de Tierra del Fuego. Instituto de Desarrollo Economico E Innovacion; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Austral de Investigaciones Científicas; ArgentinaFil: Battacone, G.. Università Degli Studi Di Sassari; ItaliaFil: Pulina, G.. Università Degli Studi Di Sassari; ItaliaFil: Fois, A.. No especifíca;Fil: Tocco, Fabricio. Università Degli Studi Di Cagliari.; ItaliaFil: Loviselli, A.. Università Degli Studi Di Cagliari.; ItaliaFil: Concu, A.. Università Degli Studi Di Cagliari.; ItaliaFil: Velluzzi, F.. Università Degli Studi Di Cagliari.; Itali
DNA biosensors for the detection of aflatoxin producing Aspergillus flavus and A. parasiticus
No full textInfluenza del fotoperiodo e dell’intermungitura sulla produzione di latte in pecore Sarde
No full textEffects of nutrition on the contents of fat, protein, somatic cells, aromatic compounds, and undesirable substances in sheep milk
No full textFeeding and Nutritional Factors That Affect Somatic Cell Counts in Milk of Sheep and Goats
No full textMilk somatic cells are a sign of udder discomfort and constitute a problem in the process of making cheese from sheep and goats' milk. Their control, which can be carried out through veterinary means, is also possible through food by administering mineral and vitamin supplements to the animals or by using substances with anti-inflammatory effects, such as polyphenols, or antimicrobial effects, such as essential oils. The purpose of this quantitative review is to highlight the effects of feeding strategies using some mineral, vitamin, marine oil, and vegetable essential oil supplements and some agri-food by-products to reduce SCCs in the milk of sheep and goats. According to the results, only specific dietary factors at specific doses could reduce SCCs in the milk of dairy sheep and goats. The combination of Se and vitamin E in the diet was more effective in sheep than in goats, while the inclusion of polyphenols, which are also present in food matrices such as agro-industrial by-products, led to better results. Some essential oils can be conveniently used to modulate SCCs, although they can precipitate an off-flavoring problem. This work shows that SCCs are complex and cannot be determined using a single experimental factor, as intramammary inflammation, which is the main source of SC in milk, can manifest in a subclinical form without clinical signs. However, attention to mineral and vitamin supplementation, even in the most difficult cases, such as those of grazing animals, and the use of anti-inflammatory substances directly or through by-products, can improve the nutritional condition of animals and reduce their SCCs, offering undeniable benefits for the milk-processing sector as well
Ready-to-eat roasted suckling piglet (Porcheddu): An innovative process for a sardinian traditional dish
No full textRoasted piglet (Porcheddu) is one of the most appreciated traditional Sardinian dishes obtained from suckling animals slaughtered at 8-12 kg of body weight (BW). The traditional cooking method is time-consuming; this dish is eaten only when there is enough time for its preparation (cooking time of about 2 h). The Porcheddu is appreciated by both local and foreign consumers and there is also an increasing interest, for this traditional dish, by extra regional consumers and markets. Actually, since the occurrence of African swine fever (ASF), the trade of pigs and pig meat products is not permitted from Sardinia. The Council Directive 2002/99/EC provided a derogation for states member to authorize the production, processing and distribution of products of animal origin when a Heat treatment at a minimum temperature of 80°C, which must be reached throughout the meat is applied. The overall framework of this study was to evaluate an innovative process to obtain a traditional dish the Porcheddu suitable to achieve extra-regional markets and meet the demand of modern consumers and to assess the effect of carcass weight on the processing yield of suckling piglets, thermally treated, to obtain a ready-to-eat roast dish
Suckling lamb meat: A smart and sustainable food combining tradition and innovation
No full textMeat from milk-fed lambs is one of the most relevant products in the traditional dairy sheep industry. This product is the meat from suckling lambs fed maternal milk in flocks raised almost only on pasture. The aim of this paper is to briefly summarise current knowledge of the qualitative traits of suckling lamb meat, with special attention paid to the lipid fraction. We report the main scientific data for suckling lamb meat that contributes to its alleged properties as a functional and environmentally sustainable food. Furthermore, reference is made to how innovative chill/freeze technologies can be profitable, enlarging consumption of this meat in the dynamic global markets
Animal board invited review - Beef for future: technologies for a sustainable and profitable beef industry
No full textThe global consumption, notably in developing countries, and production of beef are increasing continuously, and this requires the industry to improve performance and to reduce the environmental impact of the production chain. Since the improvement in efficiency and the highest impacts occur at farm level, it is appropriate to focus on the profitability and environmental sustainability of these enterprises. In many areas of the world, beef production is economically and socially relevant because it accounts for a significant portion of the agricultural production and represents a vital economic activity in mountain and hill districts of many regions, where few alternatives for other agricultural production exist. Due to the important role in the agricultural and food economy worldwide, the future of the beef industry is linked to the reduction of ecological impacts, mainly adopting the agroecological mitigation practices, and the simultaneous improvement of production performances and of product quality. This review analyses the technical and managerial solutions currently available to increase the efficiency of the beef industry and, at the same time, to reduce its environmental impacts in response to the growing concerns and awareness of citizens and consumers. (c) 2021 The Author(s). Published by Elsevier B.V. on behalf of The Animal Consortium. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
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